Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp ...

Once baked, the topping becomes slightly crisp, giving a textural contrast to the fluffy cake that's irresistible. Blueberry boy bait dates back to the 1950s, when a similar recipe was submitted by a ...

James Martin’s classic rhubarb crumble recipe will take you to comfort food ... or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.

It’s blueberry season! Time to whip up a perfect summer treat: blueberry crumble bars. They taste better than they look. If you’re not a fan of blueberries, you can also use other fresh fruit.

Bake the crumble for 35–40 minutes until the top is golden and crisp and the fruit underneath is bubbling. Leave to cool for 10 minutes before serving with ice cream, cream or custard.

Many crumble bar cookie recipes call for softened ... These would be lovely with blueberry or raspberry jam, in particular. Heat the oven to 350 F. Grease an 8-inch square cake pan with cooking ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch or a casual dess ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch or a casual ...